Orzo Pasta Energy Bowl
Power through the day with this delicious recipe. Ideal for a lunchtime pit stop!
Serves 2 with 10 mins prep, 20 mins cooking
WHAT TO PUT IN
1 bag of Steve’s Leaves Pea Shoots & Baby Leaves
200g butternut squash, cut into 2cm pieces
2 tsp olive oil
75g orzo pasta
100g cherry tomatoes, halved
25g toasted flaked almonds
200g smoked mackerel fillets, boned and skinned
1 ripe avocado (120g)
2 tbsp white wine vinegar
WHAT TO DO
Preheat the oven to 200oC, gas mark 6.
Place the squash on a baking tray, toss with the oil and roast for 20 minutes or until tender.
Meanwhile, cook the pasta in boiling water for 9-10 minutes or until tender, drain and cool under cold water. Mix with the tomatoes, almonds and roasted squash. Break the mackerel into pieces and mix into the orzo mixture.
Place the avocado flesh in a jug with the vinegar and 1 tbsp water and blitz with a hand held stick blender until smooth, season.
Toss the orzo mixture into the peashoots and baby leaves with half the avocado dressing and transfer to a serving bowl. Drizzle over the remaining dressing.
